Daikon Radish Cake with Griddled Shiitake Mushrooms and Scallions 12

Peppercress and Kale Salad with Grilled Fuyu Persimmon, Pomegranate Seeds, Shaved Brazil Nuts and Lemon Vinaigrette 10

Coconut Curried Roast Butternut Squash and Apple Soup 9




Little Gem Mayfair Salad with Gold Beets, Olives, Blue Cheese, Nut & Seed Crumble and Garlic Anchovy Dressing 11

Heart Cockle Warming BN Ranch Heritage Turkey and Brown Rice Porridge 15

Firefly Classic Yummy Roasted Brussels Sprouts with Parmesan and Truffle Oil 11






Chile Braised BN Ranch Lamb with a Black Bean Gordita, Roasted Happy Boy Radishes and Marinated Cabbage 26

Grilled Swordfish with Avocado, Citrus, Roasted Beets, Watercress and Sometimes Somewhat Spicy Shishito Peppers 28

Seared Cauliflower with Wilted County Line Chicories, Lentil Rice Cakes, Garnet Yam & Rutabega Hash and Caper–Green Olive Salsa Verde 20

Grilled BN Ranch Flat Iron Steak with Rosemary Scalloped Potatoes, Sauce Poivrade and Fresh Horseradish 30

Caramelized Kabocha Squash Risotto with Spinach, King Trumpet Mushrooms and Sage-Brown Butter 18

Mary’s Chicken Breast with Braised Tokyo White Turnips, Roasted Broccoli and Rich Thyme Jus 24

Sides: Sautéed Happy Boy Spinach with Lemon, Shallot and Toasted Garlic 6

Chile–Ginger Glazed Japanese Sweet Potato Tostones 6


Bread (or GF crackers) & spread are available upon request

Health and sustainability are essential when choosing all of our ingredients. We are happy to partner with local purveyors BN Ranch, Marin Sun, Happy Boy, Mariquita and Tomatero Farms.


Hand-Etched Artisan Firefly Jars $24


Chefs: Brad Levy and Haley Sausner

Saturday, December 6th, 2014